Onion Dill Bread No Knead
Discover the ultimate no-fuss artisan bread with this Onion Dill Bread recipe—completely no-knead and bursting with flavor. Perfectly golden and crusty on the outside, and soft and aromatic on the inside, this bread is elevated by sautéed golden onions and fresh dill for a savory twist. With just a handful of simple ingredients and minimal hands-on effort, the dough rises overnight, allowing the flavors to develop beautifully. Baked in a hot Dutch oven for a professional bakery-style crust, this one-bowl recipe is ideal for beginners and seasoned bakers alike. Serve this rustic loaf alongside soups, stews, or as the gourmet centerpiece of your next meal. Whether you're looking for an easy homemade bread or a show-stopping table addition, this Onion Dill Bread is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Instant yeast
- 1.5 teaspoons Salt
- 1.5 cups Warm water
- 1 medium (finely diced) Yellow onion
- 2 tablespoons Fresh dill (chopped)
- 1 tablespoon (for sautéing) Olive oil
- 1 teaspoon (optional, for greasing) Butter
Instructions
In a skillet, heat the olive oil over medium heat and sauté the diced onion until soft and golden brown, about 5-7 minutes. Set aside to cool.
In a large mixing bowl, combine the flour, instant yeast, and salt. Stir together until evenly distributed.
Add the cooled sautéed onions and the chopped dill into the flour mixture. Mix gently to combine.
Pour in the warm water gradually and stir with a wooden spoon until the dough just comes together. The dough will be sticky, which is normal.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12-18 hours. It should rise and become bubbly.
After the dough has risen, preheat your oven to 450°F (232°C). Place a Dutch oven (with lid) in the oven to preheat for about 20 minutes.
Lightly flour a clean surface and your hands. Turn the dough out onto the surface and shape it into a rough ball. Avoid kneading the dough.
Carefully remove the preheated Dutch oven from the oven. If desired, lightly grease the bottom of the Dutch oven with butter.
Place the dough into the Dutch oven, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes to develop a golden, crisp crust.
Carefully remove the bread from the Dutch oven and allow it to cool completely on a wire rack before slicing.
Serve and enjoy your delicious Onion Dill Bread!
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
